Before starting, wash and dry all produce. Thinly slice the green onions. Core, then cut pepper into 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.

Heat a large pot (or a very large pan) over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up the pork with a spoon, until golden-brown and cooked through, 3- 4 min.\*\* Transfer to a plate and set aside.

Add another 1 tbsp oil (dbl for 4 ppl) to the same pot, then peppers and corn. Cook, stirring often, scraping up any browned bits on the bottom of the pot, until peppers soften, 2-3 min. Add Mexican Seasoning. Season with salt and pepper. Stir to coat.

Add crushed tomatoes, pork (including any juices from the plate), broth concentrate and 1/4 cup water (dbl for 4 ppl) to the same pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-high. Season with salt and pepper. Simmer, stirring occasionally, until slightly thickened, 5-6 min.

While stew cooks, mix together sour cream, lime juice and 1/4 tsp lime zest (dbl for 4 ppl) in a small bowl. Season with salt and pepper.

Divide stew between bowls. Sprinkle cheese and green onions over top. Dollop lime crema over top. Serve with tortilla chips and squeeze over a lime wedge, if desired.